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Brushwood from batter

Rosette Cookies (Fried Batter Brushwood)

Crispy, lacy fried rosettes, just like childhood!

Nick

Recipe author

Composition / ingredients

Servings:

Flour

160

Water

250

Eggs

Sugar

Salt

Alcohol (95% ethyl)

Vegetable oil (for deep-frying)

500

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 3 g

Fats 76 % 51 g

Carbohydrates 19 % 13 g

508 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

To make these pretty shaped rosettes, you'll need a special rosette iron — a set of interchangeable metal molds that screw onto the end of a long handle.
Step 2:

For the batter, crack an egg into a small bowl, add the sugar and salt, and pour in the 95% ethyl alcohol. Whisk lightly to combine. If you don't have ethyl alcohol, you can use vodka instead.
Step 3:

Then pour in room-temperature water and stir again lightly.
Step 4:

Start adding the sifted flour in batches, whisking constantly. The batter should be about the consistency of pancake batter, maybe a touch thicker.
Step 5:

Heat the oil in a small but wide pot — wide enough to fry several rosettes at once. Screw your chosen mold onto the long handle. Lower the mold into the hot oil and let it heat for 30 seconds. If the mold isn't hot enough, the batter won't cling to it.
Step 6:

Quickly lift out the mold, shake off the excess oil, and dip it into the batter as shown. Don't submerge it fully — leave the top edge of the metal shape visible, or the rosette won't release later. Just as quickly, move the batter-coated mold into the oil, dip it in, and hold for a few seconds. The rosette will either slide off on its own, or you'll nudge it loose from the mold with a fork.
Step 7:

Fry the rosette on both sides and transfer it to a paper-towel-lined plate to drain the excess oil. Note that you should fry over medium heat — it's all about the mold. If the mold overheats, the batter sets too fast and stays behind in the bowl.

Many of our moms and grandmas still have one of these shaped metal irons tucked away in a cupboard, and lots of people don't even realize what beautiful cookies they can make. Anyone who grew up in that era remembers the unforgettable taste of these crispy rosettes. This recipe is also versatile: serve them sweet, dusted with powdered sugar for tea, or make a savory version for beer by leaving out the sugar and doubling the salt.